Orange Cranberry Sauce: Honey and Juice SweeteenedBy foodjoyaOur orange cranberry sauce, honey and juice sweetened is perfectly chunky, zesty and absolutely healthy. We don't use too much honey, and for this reason, our sauce is slightly tart (just pleasantly so). If you prefer a sweeter sauce, add another 1 to 2 tbsp honey. To develop the Orange Cranberry Sauce, Honey and Juice Sweetened, we made numerous batches of the sauce over two years. This version, therefore, is guaranteed to delight you wtih an amazing texture and taste. If you don't have fresh berries, you can use frozen ones. Try our Orange Cranberry Sauce, Honey and Juice Sweetened, and this will become your go-to cranberry sauce recipe! flourless cookies: how to make chewy honey-sweetened cookiesBy foodjoyaTo create these delicious flourless and sugar-free Healthy Cookies for kids, we have experimented with varying amounts of nuts, almond flour, and dried fruit. So, what's the result? That's this recipe, and it delivers chewy, moist, and pleasantly sweet jumbo cookies for your picky eaters with a sweet tooth. Eggs (we use two for eight jumbo cookies) provide moisture, while dried apricots guarantee chewiness and sweetness. Try our Healthy Cookies for kids, because everyone will love them, and nobody will know that they were made without sugar or flour! Paleo Fig Tart with Pistachio Crust, Sugar-freeBy foodjoyaWhile we don't like the pretentious "best of" proclamations, this recipe is the best way to bake a dessert with figs. This spectacular Paleo Fig tart is made with honey and fruit instead of sugar and ground pistachios and almonds instead of white flour. As a result, this scrumptious treat is as healthy and nutrient-dense as it is delicious. This dessert originates from our educated intuition. When the figs arrived this fall, we couldn't resist baking a flourless or paleo fig tart, but none of the recipes were up to snuff. And so, relying on our intuition and research, we've designed our own fig tart. Before deciding to preroast the figs, we sifted through numerous recipes and confirmed that chefs usually precook the fruit used in the tarts or clafoutis. The crust recipe was easy - it's a basic nut flour concoction. We added pistachios because they are one of our favorite nuts and go well with goat cheese and figs. We've baked the tart 12 times (and counting, so long as the figs are in season) and ruled out various modifications. For this reason, we recommend closely following this recipe. Lastly, note that this recipe is for an 8-inch tart.
